Gujarat

A balanced menu to discover Indian cuisine classics. Includes a light starter, a main course served with rice, and a sweet dessert or coffee.

A richer menu offering tandoori specialties as a starter and creamy sauced dishes. Ideal for a complete gastronomic experience. Served with Nan bread.

Menu specially designed for children with appropriate portions and mild flavors. Includes a main course, a side dish, a drink, and a dessert.

Chicken thigh marinated in yogurt and red tandoori spices, then grilled in a traditional oven. Smoky and spicy flavor, tender meat.

Minced lamb skewers mixed with herbs and spices, cooked in a tandoor oven. Soft texture and piquant taste.

Marinated and grilled chicken breast pieces. Less spicy than tandoori chicken, tender and aromatic.

Chicken pieces marinated with pickle spices (achari), offering a tangy and spicy flavor.

Marinated and grilled lamb shank, tender and rich in flavor thanks to a long marinade.

Marinated and grilled lamb cubes in the tandoor. Intense smoky flavor and firm yet tender texture.

Indian spice-marinated salmon fillets grilled. Original mix of fatty fish and tandoori aromas.

Large marinated and grilled shrimp in their shells to preserve the juice. Grilled and spicy flavor.

Large tasting platter with various meats and fish grilled in the tandoor. Ideal for sharing and discovering different flavors.

Very mild lamb curry in a rich and creamy cashew and almond sauce. Slightly sweet and creamy flavor.

Dish from Goa, very spicy and vinegary, with lamb and potatoes. Piquant and tangy flavor.

Minced lamb dish simmered with peas and spices. Granular and flavorful texture.

Lamb simmered in a traditional curry sauce with onions, tomatoes, and spices. A balanced classic.

South Indian lamb curry, spiced with chili, tomato, and sometimes coconut milk. Quite spicy.

Lamb pieces cooked in a thick green sauce with spinach and spices. Herbal and rich flavor.

Lamb cooked with grilled eggplant puree. Melting texture and smoky taste.

Lamb first grilled then simmered in a creamy tomato and spice (massala) sauce. Rich and fragrant.

Lamb sautéed in a wok (karahi) with peppers, onions, and fresh tomatoes. Thick and aromatic sauce.

Chicken cooked in a very mild and creamy cashew and almond sauce. Ideal for those who don't like chili.

The most famous dish: grilled chicken pieces in a creamy and spicy tomato sauce.

Butter chicken, cooked in a very creamy, buttery, and slightly sweet tomato sauce.

Chicken simmered in a classic curry sauce with Indian spices.

Spicy chicken curry, typical of South India, with a red, chili-spiced sauce.

Chicken and potato curry, very spicy and tangy, originating from Goa.

Chicken cooked in a spinach and spice sauce. Green, healthy and tasty dish.

Chicken sautéed with crisp vegetables (peppers, onions) and fresh spices.

Salmon cubes grilled then coated with a creamy and spicy massala sauce.

White fish fillets cooked in the tikka massala style, in a rich sauce.

Traditional fish curry, often prepared with coconut milk or tamarind depending on the recipe.

Small shrimp in a mild and creamy cashew sauce.

Shrimp simmered in an aromatic curry sauce.

Shrimp cooked in a thick and spicy tomato sauce.

Large shrimp (prawns) prepared with a sauce rich in fresh aromatics and spices.

Shrimp in a mild royal sauce with dried fruits and cream.

A festive full rice dish mixing chicken, lamb and shrimp, slow-cooked with spices.

Basmati rice cooked with shrimp and fragrant biryani spices.

Basmati rice cooked slowly with lamb pieces and aromatic spices.

Classic rice sautéed with spices and chicken pieces.

Vegetarian rice dish mixed with various vegetables and spices.

Plain basmati rice cooked simply with a few whole spices for aroma.

Basmati rice sautéed with a mix of massala spices.

Sweet and savory basmati rice with dried fruits (raisins, cashews) and mild spices.

Pilaf rice cooked with peas.

Dry curry of cauliflower and potatoes with spices.

Potato and pea curry in a spicy tomato sauce.

Chickpea curry (chana) simmered in a thick and spicy sauce.

Black lentils simmered for a long time with cream and butter. Very rich and creamy.

Lentils cooked with spinach and spices.

Yellow lentil dish prepared in the traditional way (handi) with spices.

Seasonal vegetable mix in a curry sauce.

Assorted vegetables in a mild and creamy korma sauce.

Potatoes cooked with spinach in sauce.

Grilled and smoked eggplant puree, sautéed with aromatics.

Cubes of fresh Indian cheese (paneer) in a creamy spinach sauce.

Paneer cheese sautéed with peppers and chilies, Indo-Chinese style.

Classic curry of peas and homemade cheese cubes in a tomato sauce.

Grilled paneer cheese cooked in a rich masala sauce.

Traditional vegetarian platter offering a variety of dishes (curry, spinach, yogurt, bread) for a complete meal.

Meat version of the Thali with two meat curries (chicken and lamb) served with rice, bread, and raita.

Traditional Indian drink made from beaten yogurt and mango pulp. Sweet and refreshing.

Lassi flavored with rose syrup, floral and sweet.

Lassi blended with fresh banana. Creamy and nourishing.

The simple version of lassi, just fresh beaten yogurt.

Lassi seasoned with salt and sometimes spices like cumin. Thirst-quenching.

Plain lassi, simply sweetened.

Light Indian lager (often Kingfisher or Cobra), ideal with spicy dishes.

Warm dessert made from toasted semolina, sugar, butter, and dried fruits. Granular and melting texture.

Fried milk balls soaked in a sugar syrup flavored with rose water and cardamom.

Indian milk rice pudding, flavored with spices and garnished with dried fruits.

Traditional Indian ice cream, dense and creamy, eggless, with dried fruit flavors.

Fruity and creamy non-alcoholic cocktail.

Non-alcoholic version of Piña Colada, with coconut and pineapple flavors.

Refreshing non-alcoholic mojito with mint and lime.

Fruity cocktail based on vodka and exotic fruit juices.

Classic Cuban cocktail with rum, mint, lime, and sparkling water.

Bordeaux red wine, Malbec grape. Structured and fruity.

Loire red wine, light and aromatic (cabernet franc).

Beaujolais Cru, fruity and smooth red wine (gamay).

Table wine from the southwest of France served in a pitcher.